[PR] Gain and Get More Likes and Followers on Instagram.

whole30recipes whole30recipes

4141 posts   1005968 followers   158 followings

Official Whole30® Recipes  Official recipe account for the #Whole30 program, as detailed in NY Times bestselling books The Whole30, Food Freedom Forever, & The Whole30 Cookbook

https://linkinprofile.com/whole30recipes

Chicken with Mushroom & Tarragon Cream Sauce
.
🙋🏻‍♂️Ronny here from @primal_gourmet sharing one of my all-time favourite ‘Fast and Easy’ recipes! This Chicken with Mushroom and Tarragon Cream Sauce is perfect for a back-pocket supper on any day that ends in the letter ‘y’. If you’re a proud owner of the Whole30 Fast & Easy Cookbook you may recognize this saucy situation. *Cough, cough, pg 79* 😉#primalgourmet #whole30 #whole30recipes
.
And if you haven’t already, make sure you head over to my personal account @primal_gourmet for some sweeeeet giveaways that you don’t want to miss!👌
.
Ingredients (serves 2):
2 thick boneless chicken breasts
8 oz cremini mushrooms
2-3 cloves garlic – finely chopped
1 cup full-fat coconut milk
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh chives – for garnish
tapioca or arrowroot flour – enough for dredging chicken
2-3 tbsp extra virgin olive oil (EVOO)
1 tbsp ghee
salt and pepper
.
Method:
1. Cut each chicken breast in half horizontally to make a total of four 1/4″ filets. Season all sides with salt and pepper.
2. Heat 2-3 tbsp of EVOO in a large skillet over medium heat.
3. Meanwhile, lightly dredge the seasoned chicken breast filets in tapioca or arrowroot flour
4. Carefully add the dredged chicken filets to the hot oil and pan-fry for 4-5 minutes per side or until golden brown and cooked through. Note, depending on size of skillet you may have to work in batches. Transfer chicken to paper towel-lined tray
5. Reduce heat to med-low, add 1 tbsp ghee and mushrooms. Season with a pinch of salt and sauté 5-7 minutes or until softened and slightly browned. Add garlic and sauté an additional 60 seconds
6. Pour in coconut milk and use a wooden spoon to scrape off any brown bits on the bottom of the skillet. Bring the sauce to a simmer and reduce by 1/2 – approx. 5-7 minutes. Taste sauce for seasoning and adjust as needed. Add the chopped tarragon at the last minute.
7. Transfer browned chicken to a serving platter and spoon the mushroom and tarragon sauce overtop. Garnish with finely chopped chives and serve with mashed yams or cauliflower purée
.
http://cookprimalgourmet.com/chicken-mushroom-tarragon-cream-sauce

The #Whole30Approved Bone Broths from @epicbar are fantastic to heat + sip … but we love cooking with them too! Click the link in our profile to see the entire #Whole30Approved selection from @epicbar, including their popular on-the-go Bars and Bites, and enjoy this recipe using their Beef Jalapeno Sea Salt Bone Broth!

Beef Pho-Style Soup from Whole30 and @epicbar

INGREDIENTS
2 bottles (28 ounces) of EPIC Beef Jalapeno Sea Salt Bone Broth
1 lb. organic Flank Steak
1 tsp. Sea Salt
Dash of White Pepper
2 medium Zucchini (spiralized as “zoodles”)
1” fresh Ginger, peeled and minced
2 Scallions, minced
8 Mushrooms, thinly sliced
Garnishes – All Optional
5 fresh Basil Leaves, minced
5 fresh Mint Leaves, minced
5 sprigs of fresh Cilantro, minced
Chopped almonds

INSTRUCTIONS
IN a shallow dish, marinate flank steak in avocado oil and a sprinkle of sea salt and white pepper for at least one hour (up to 24 hours).
HEAT a skillet to medium high. Add 1 Tbs. of cooking oil (ghee, coconut oil or avocado oil) and allow to melt. Place flank steak on the heated skillet and allow to sear for 4 minutes per side. Remove from the skillet and allow to cool on a plate. When cool, slice in thin strips.
ADD broth to a large stock pot and heat to medium. Add spiralized zucchini directly to the stock pot. Add minced ginger and minced scallion.
WHEN the broth begins to simmer, remove from heat and serve between 4 bowls and top with seared flank steak and fresh herbs as desired.

https://store.epicbar.com/collections/whole30 #Whole30 #IAmWhole30 Whole30isEPIC

Potato Galette
.
Good morning! It’s Ronny from @primal_gourmet! Do you like crispidy, crunchidy potatoes? Me too! Did we just become best friends? Yup!Should we do karate in the garage? I digress...
.
Almost every recipe I’ve encountered for a Potato Galette (or Pommes Anna) calls for copious amounts of butter, corn starch and unnecessary steps. So, I made it my mission to simplify the process and clean up the ingredients to keep things #Whole30. Trust me, it’s as easy as it is delicious! Step-by-step pics on http://cookprimalgourmet.com/potato-galette-whole30
(link in profile) #primalgourmet #whole30recipes
.
Ingredients:
4 medium-sized red potatoes
fresh thyme
Extra Virgin Olive Oil (EVOO)
1 tbsp ghee
flaky sea salt – such as Maldon
.
Method:
1. Use a mandoline to finely slice potatoes into discs approx. 2mm thick.
2. Brush the inside of a cold, non-stick skillet with 1 tsp EVOO. Place a potato slice in the centre of the pan followed by a ring of potato slices around it (pics on blog). Complete ring by tucking last potato slice underneath first. Repeat this process until you have filled the bottom of the pan. Drizzle the first layer of potatoes with a tsp of EVOO and scatter a few thyme leaves overtop.
3. Arrange second layer of potatoes, drizzle with another tsp of EVOO & scatter some more thyme leaves. Repeat until you run out of potatoes.
4. Preheat oven to 425F.
5. Place skillet on stovetop set to med heat. Cover potatoes with a circular piece of parchment cut to the shape of the pan (aka cartouche). Top with small plate or pan and weigh down the potatoes with something heavy.
6. Pan fry the potatoes approx. 10 min undisturbed to develop a golden brown crust on the bottom layer. Remove weight & cartouche and scatter bits of ghee overtop layer. Top with cartouche & transfer the pan into the oven. Bake for 35-40 minutes or until potatoes are fork tender.
7. To serve: place a large serving platter upside down against the top of the pan and carefully flip the pan and the platter together to invert the potatoes. Season the top with flakey sea salt and serve 🤗

Cod alla Diavola 😈
.
Hey gang, Ronny here from @primal_gourmet! This is a brand-spanking-new recipe that I’ve been absolutely obsessed with lately! It’s not even on my blog cookprimalgourmet.com yet! It’s crazy delicious, nice 'n spicy and couldn’t be easier to make… especially if you’re working with an awesome sauté pan like this one from @theoriginalgreenpan!
.
I’ve had the pleasure of cooking with their new Revolution line of cookware for the past few weeks and love it so much that I’ve teamed up with @williamssonoma and @theoriginalgreenpan to give away 3 (three) 10-pc sets over on my personal account @primal_gourmet! Head over to @primal_gourmet right now for full details!
.
Maybe tomorrow I’ll demo this Cod alla Diavola on the stories here? Whaddaya say??? 🤔 #primalgourmet #whole30 #whole30recipes
.
Ingredients:
2 x 4oz wild cod filets
1 cup tomato passata (aka puréed/strained tomatoes)
3 cloves garlic – smashed, left whole
1 tsp capers
1 tsp Italian chili oil (preferably packed in EVOO)
1.2 tsp smoked paprika
1 tsp golden raisins
1 tbsp pine nuts – preferably toasted
salt and pepper
2 tbsp EVOO (extra virgin olive oil) – plus extra for fish
1/4 cup water
.
Method:
1. Preheat oven to 400F. Rinse cod filets under cold water. Pat dry with paper towel & set aside.
2. Add EVOO & garlic to a cold sautée pan & set over medium heat (tip: this will allow the garlic to slowly heat & infuse oil)
3. Add smoked paprika and cook 30 sec to release aromatics
4. Add tomato purée and cook 6-8min or until sauce is reduced by 1/4 – stir regularly to avoid burning
5. Add capers, chili oil, raisins, half the pine nuts and water. Stir to incorporate, taste for seasoning & adjust salt & pepper as needed
6. Nestle the cod filets in the sauce. Brush tops of each filet with EVOO & season with pinch of cracked pepper
7. Transfer to oven and cook 10-12min or until fish reaches internal temp of 135F
8. Remove from oven & garnish with fresh parsley & remaining pine nuts

Greek-Marinated Salmon with Asparagus
.
Hey guys, its Ronny from @primal_gourmet! 👋 When I’m in a pinch or find myself wondering what to do with a piece of meat, fish or chicken that needs to be marinated, I almost always reach for this Greek-inspired situation. It's easy, quick and delicious! 😋 Which is very important if you're on Day 17 of #januarywhole30 and starting to get hangry 😬
.
💥Note: Don’t have a grill pan? Use a grill. Don’t have one of those? Use a cast-iron or non-stick skillet. Still out of luck? Phone a friend! 🤷‍♂️#primalgourmet #Whole30 #whole30recipes
.
Ingredients (serves 2ish):
1lbs wild salmon filet – preferably skin on
1/2 lbs asparagus – stems removed
½ pint cherry tomatoes
1 tsp dried thyme
1 tsp dried mint
1 tsp dried basil
2-3 garlic cloves – finely chopped
salt and pepper
1 tbsp lemon juice
1/4 cup EVOO (extra virgin olive oil) – plus 1-2 tsp for cooking
fresh dill or parsley – for garnish
.
Method:
1. Add thyme, mint, basil, EVOO, lemon juice, and garlic to a bowl and stir to combine – set aside
2. Rinse and pat salmon dry with paper towel. Slice filet into 2″ wide portions. Season both sides of the filets with salt and pepper and transfer to a zip-top bag. Pour in the marinade and gently massage the salmon to coat. Lay the salmon flat in the bag, fold over the top half, squeeze out all of the air and seal. Transfer to fridge and let marinade 30min to one hour
3. When ready to cook, preheat grill-pan or grill over medium-high heat. If necessary, add 1-2tsp EVOO to the hot pan to prevent sticking. Season asparagus with a pinch of salt and pepper.
4. On one side of the pan, lay salmon skin-side down first. Add asparagus and tomatoes on the other side of the pan. Cook salmon approx. 3-4 minutes per side for medium center, or longer for well-done. Veggies should take the same amount of time – flip once or twice to avoid burning.
5. Transfer salmon and veggies to serving platter. Garnish with fresh dill and serve with roast potatoes or in a Greek salad (swipe 👉 to see example)
.
http://cookprimalgourmet.com/greek-marinated-salmon

Whole-Roasted Spiced Cauliflower
.
Good Morning! Ronny here from @primal_gourmet! This recipe has a bit of a backstory. It was inspired by an IG story by @jamieoliver 👑, which I think was inspired by a brilliant photo taken by @davidloftus, while he was at @miznonparis, of a recipe that was originally created by @eyaltomato, some time ago. I had the pleasure of eating an original Miznon cauliflower while on honeymoon in Vienna this summer. It was way better than mine, but this one isn’t too shabby either! ☺️Step-by-step pics on http://cookprimalgourmet.com/whole-roasted-cauliflower
(link in profile) #primalgourmet #whole30 #whole30recipes #vegan 😱
.
Ingredients:
1 head cauliflower – leaves intact
1 tsp coriander seed
½ tsp cumin seed
1 tsp smoked paprika
2 garlic cloves
1 tsp fresh thyme leaves
Salt & Pepper
¼ cup EVOO
for toppings:
1 tsp harissa paste
2 tbsp EVOO
¼ cup Basic Tahini – recipe on my blog
1 tbsp chopped fresh parsley
¼ cup pine nuts – toasted
.
Method:
1. Using a paring knife, trim the stem of the cauliflower so that it rests flat without toppling over. Be sure to keep the green leaves intact for presentation.
2. In a stock pot with steamer insert, steam cauliflower for 25 minutes or until you can easily pierce the center with a knife.
3. Meanwhile, in a dry skillet over low heat, toast the coriander & cumin seeds (approx. 6-8 min or until spices are warm & fragrant). Transfer toasted spices to a mortar & pestle, or food processor, along with paprika, thyme, & garlic. Bash everything to a paste. Add EVOO & stir to combine. Set aside.
4. In a small bowl, combine 1 tsp harissa with two tbsp EVOO. Set aside.
5. Preheat oven to 450F.
6. Transfer steamed cauliflower to oven-safe skillet or roasting tray. Massage spice paste all over cauliflower florets. Season with salt & pepper. Roast cauliflower 20-25 min or until golden brown & crispy. For even crispier edges, switch the oven to the broil setting for a minute or two just before removing from oven.
7. Remove roasted cauli from oven & transfer to serving platter. Drizzle with tahini and harissa oil. Garnish with toasted pine nuts & chopped parsley

Whole30 Sun-Dried Tomato Chicken Burgers with Basil Aioli
.
Hey guys! Ronny here from @primal_gourmet and I love burgers! There, I said it! I don’t care if they’re sandwiched between a (lettuce) bun, served over greens, or topped with a fried egg!! This garden-fresh variety is probably best grilled-up in the summer, maybe on a patio with some friends, but I won’t judge if you make them in your kitchen when its minus 20C… what up Canada! #primalgourmet #whole30 #whole30recipes
.
Ingredients (makes 6-8 burgers):
2lbs ground chicken (or, sub turkey)
1 cup diced onion
4 cloves garlic – minced
2 tbsp sun-dried tomatoes packed in olive oil – roughly chopped
1 densely-packed tbsp fresh oregano – finely chopped (sub 1 tsp if using dry)
1 tsp dried basil
2 tsp kosher salt – plus pinch extra for sautéed onions
1 tsp black pepper
1 tbsp EVOO
2 tsp avocado oil – for brushing the burgers
For Basil Aioli:
1 cup Whole30-compliant mayo
2 cloves garlic – grated or ground to paste
1 cup loosely-packed fresh basil
2 tbsp lemon juice
.
Method:
FOR Basil Aioli:
1. Add mayo, garlic, basil & lemon juice to food processor. Blitz until smooth. Transfer to bowl, cover & refrigerate 45 min.
FOR Sun-Dried Tomato Chicken Burgers:
1. Add 1 tbsp EVOO & diced onion to cold, non-stick skillet. Season with pinch of kosher salt & sauté over med-low heat until golden brown – stir occasionally to avoid burning.
2. To a large mixing bowl, add ground chicken, sautéed onions and the rest of the burger ingredients. Mix well with hands
3. Divide mixture into 6 or 8 equal parts. Form into patties and drizzle both sides with a bit of avocado oil
4. Preheat grill to high heat. Place burgers over direct heat & immediately lower temperature of grill to ‘low’. Close lid and cook approx. 6 minutes per side or until cooked through. If using grill pan, cook over med-high heat 5-6 minutes per side or until cooked through
5. Transfer burgers to serving platter & cover with foil to keep warm
6. Cut iceberg lettuce into buns & prepare toppings. Arrange each burger individually or serve everything as a buffet so that guests can build their own burgers
.
http://cookprimalgourmet.com/whole30-sundried-chicken-burger

Flank Steak with 'Salsa Rustica'
.
‘Sup guys! Ronny here from @primal_gourmet! 🙋‍♂️ Fact: this recipe is crazy delicious, quick, affordable and easy (I'm talkin' 10min and everyday staples🙌). BUT it can go wrong very, very quickly... UNLESS, you follow a few golden rules for grilling Flank Steak 😉... Recipe below, rules on http://cookprimalgourmet.com/grilled-flank-steak-salsa-rustica (link in profile)
.
PS. if you like sharp and shiny objects, keep your eyes peeled cuz later today I’m dropping a crazy giveaway on @primal_gourmet! (and… that rhymed!) 😎 #notarapper #primalgourmet #whole30 #whole30recipes
.
Ingredients:
2lb flank steak (approx. 3/4 to 1″ thick)
3 tomatoes – cut into 1/8ths
1 small red onion – finely sliced
2 cloves garlic – finely sliced
12-14 sprigs fresh mint – roughly chopped
1 loosely-packed cup fresh parsley – roughly chopped
1 tsp smoked Spanish paprika
1 tsp dried chili flakes (optional)
1 tsp kosher salt (plus more for steak)
1/2 tsp freshly-cracked black pepper (plus more for steak)
1/4 cup red wine vinegar
1/2 cup EVOO
.
Method:
1. To a large mixing bowl, add tomatoes, onion, garlic, mint, parsley, paprika, chili flakes, 1 tsp salt, 1/2 tsp pepper, vinegar, and olive oil. Toss gently to combine, trying not to break the tomatoes, and set aside at room temperature while you grill the steak.
2. Preheat a well-seasoned, cast-iron grill pan or charcoal grill over high heat.
3. Pat-dry flank steak with paper towel and liberally season with kosher salt and cracked pepper.
4. Grill steak on high heat for 2:30 minutes per side.
5. Transfer grilled steak to carving board and let rest at least 5 minutes before slicing on a bias, against the grain.
6. Serve sliced Flank Steak with Salsa Rustica and maybe some Garlic-Thyme Roast potatoes (see previous post)… just saying🤷🏻‍♂️

Garlic & Thyme Roast Fingerlings
.
Hey guys, me again - Ronny from @Primal_Gourmet 👋WARNING, these roasted fingerling potatoes are Highly Addictive! That might be why they’re the 2nd most popular recipe on my blog. Have you made them yet? They’re crispy on the outside, but soft and chewy in the middle. Even better when dipped in some garlicky Whole30 compliant aioli! 🤤Oh, and they might just be the easiest thing you’ll make all week!
.
Tips: 1) Don’t even bother peeling the garlic cloves. The skin will prevent them from burning and they’ll get nice and sweet. 2) line the baking sheet with parchment paper. It will prevent the potatoes from sticking and I feel like they always get crispier that way! Or, maybe, I’m just losing my mind 🤪#primalgourmet #Whole30 #whole30recipes
.
Ingredients:
1.5lbs fingerling potatoes – cut in half lengthwise
6 cloves garlic – unpeeled
1 tbsp fresh thyme
pinch of kosher salt
2 tbsp avocado oil
1 tbsp fresh chives – finely chopped (for garnish)
for aioli:
1/2 cup Whole30-compliant mayo – homemade or store-bought
1 clove garlic – grated or ground to paste
2 tbsp fresh parsley – finely chopped
2 tbsp lemon juice
.
Method:
1. In a small bowl or mason jar, combine compliant mayo, garlic, parsley and lemon juice.
2. Cover and refrigerate at least 30-45 minutes before serving.
3. Preheat oven to 400F. Rinse and cut fingerling potatoes in half – lengthwise. Add potatoes to large mixing bowl along with the rest of the unpeeled garlic cloves and toss with 2 tbsp avocado oil, fresh thyme and a generous pinch of kosher salt.
4. Arrange potatoes cut-side down onto a rimmed sheet-pan lined with parchment paper. Roast for 45 minutes – flip halfway.
5. Garnish the roasted Garlic and Thyme Fingerling Potatoes with finely chopped chives and serve with the Garlic Aioli
.
http://cookprimalgourmet.com/garlic-thyme-potatoes

Whole30 Greek Burgers
.
Hey guys, Ronny from @primal_gourmet here! 🙋🏻‍♂️Up until 15 min ago I had no idea what the most popular recipe on my blog was. Turns out it's these burgers. Who woulda thunk it? 🤷🏻‍♂️I know, I know! Just about everyone and their grandmother has a Greek burger recipe. What makes this one special is the toasted pine nuts and green bell pepper. The pepper lends a bit of sweetness and juiciness to the meat. And the pine nuts add an unexpected crunch. If you're allergic to nuts, obviously omit the pine nuts. If not, I strongly recommend you give them a try. You'll love the texture and slightly nutty flavour (full recipe link in bio) #primalgourmet #Whole30 #whole30recipes
.
Ingredients (makes 8 burgers):
2 lbs ground lamb (or, sub beef, chicken or turkey)
1/2 cup fresh parsley - finely chopped
1/2 cup red onion - finely diced
2 cloves garlic - minced
1/2 green bell pepper - finely diced
1 tsp dry mint
1 tsp dry oregano
1/4 cup toasted pine nuts
salt and pepper
avocado oil - to drizzle overtop of each burger
toppings:
whole30-compliant mayo or aioli (see saved stories in @primal_gourmet bio for basic mayo)
sliced tomato
diced red onion
whole30 compliant pickles
pitted kalamata olives
.

Method:
1. Add everything except for the avocado oil, salt and pepper to a large bowl and mix well. Tip: use your hands - it's easier.
2. Divide the mixture into 8 equal parts - approximately 1/4lbs each. Form into patties, drizzle both sides with a bit of avocado oil and season with salt and pepper.
3. Preheat grill or grill pan to med-high heat. Grill burgers approximately 5-6 minutes per side or until cooked to your preference.
4. Transfer burgers to a serving platter and cover with foil to keep warm.
5. Cut iceberg lettuce into wedges and prepare toppings. Arrange each burger individually or serve everything as a buffet so that family/friends can build their own burgers.
.
http://cookprimalgourmet.com/whole-30-greek-burgers

Instant Pot Ropa Vieja (sound on😉)
.
Hey guys, Ronny here from @primal_gourmet! I’m kicking things off with a recipe so fresh out the kitchen that it’s not even on the blog yet! 😮This Ropa Vieja (literally translates to ‘old clothes’ in Spanish) is a super easy and delicious Cuban dish that is perfect for meal prep. The soft, shredded flank steak and sauce taste even better the next day! Try serving it with some cauli rice &/or plantains. Later this week I’ll try to show you my favourite way to doctor-up any leftovers!👌 #primalgourmet #whole30 #whole30recipes
.
Ingredients:
3lbs flank steak
1 medium onion – julienned
1 green pepper – julienned
1 red pepper – julienned
1 yellow pepper – julienned
5 cloves garlic – roughly chopped
2 tsp garlic powder
1 tsp dry oregano
1 tsp smoked paprika
1 tsp cumin
1 cup crushed tomatoes (look for a BPA-free can)
juice of 1 lime – plus extra for serving
1 cup compliant olives – sliced
½ cup cilantro – roughly chopped
salt and pepper
jalapeño and avocado – for garnish
2 tbsp avocado oil
.
Method:
1. Set IP to sautée function and add avocado oil.
2. Slice flank steak into pieces so it fits in the pot and season both sides with salt & pepper. Add steak to IP and brown both sides in batches. Transfer to plate and set aside.
3. Add onion and peppers to the pot. Sautée 4-5 min or until softened. Be sure to scrape any brown bits on the bottom of the pot (that’s flavour!). Add garlic and cook another 45-60 sec.
4. Add garlic powder, oregano, paprika & cumin & toss everything to coat. Sautée 45-60sec to awaken the spices. Add tomatoes, lime juice, & olives. Give everything a stir before adding steak back to the pot.
5. Cover the steak with the veggies, close the lid, set to sealing and cook under high pressure 45min.
6. Once cooked, release pressure manually and shred the steak in the pot. Adjust salt & pepper as required and add cilantro.
7. Serve with cauli rice and/or plantains (see my blog for recipes) and garnish with jalapeño, avocado and cilantro

Hey guys! I’m Ronny, the one-man-circus behind @Primal_Gourmet. Actually, my wife, Catalina, is the CEO (Chief Eating Officer)! I’m pumped to be taking over @whole30recipes this week! I’m actually on day 15 of my #januarywhole30. Anyone else with me?
.
Fact: I love to cook and I live to eat. If you judged me by my waist line a few years back, you’d say I was living life to the fullest! Yup, that’s me up there – x2. I’ve struggled with my weight for as long as I can remember. I tried every diet, failed each of them twice and always ended up heavier than when I started. At one point, I even tried the seefood diet. I would see food and eat it! That didn’t work either 🙃
.
In 2013, after a lifetime of struggling with obesity, body image and low self-esteem, I finally realized that the food I loved didn’t love me back. So, I decided to find someone new! I began a journey that led me to develop a healthier relationship with food, lose over 40lbs, and keep it off for over 5 years. Somehow, I ended up being that dude that says, “If I can do it, so can you!” You can read more about my story on my blog where I start at the beginning (link in profile)
.
Since launching @primal_gourmet, my goal has been to share delicious recipes that heal, not harm! I have a firm mantra that I live by: “It’s not a diet if it’s delicious.” I want to shatter the idea that healthy food is boring or restrictive. Most people tend to focus on what they can’t eat on a round of Whole30. They rarely stop to think about EVERYTHING they CAN! Turn to pg. 79 of Whole30 Fast & Easy to see what I mean #shamelessplug 🤷‍♂️
.
I’m very grateful to @melissa_hartwig & the amazing team @whole30 for having me here this week. Thank you! 🙏 I’ll be sharing some crowd favourites, a few brand-new recipes that I think you’ll love, & maybe a giveaway or two on @primal_gourmet… because I love to give as much as I love to receive (please don’t take that out of context) 😳 #primalgourmet #whole30 #whole30recipes #motivationmonday
.
http://cookprimalgourmet.com/my-paleo-story

Most Popular Instagram Hashtags